Advanced Technologies for Meat Processing, Second Edition / (Record no. 130876)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 04060cam a2200421Ii 4500 |
| 001 - CONTROL NUMBER | |
| control field | 9781315152752 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 180706s2017 xx ao o 000 0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781315152752 |
| -- | (e-book : PDF) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9781351639262 |
| -- | (e-book: Mobi) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Cancelled/invalid ISBN | 9781498754590 |
| -- | (hardback) |
| 024 7# - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.1201/9781315152752 |
| Source of number or code | doi |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)1011110253 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | FlBoTFG |
| Transcribing agency | FlBoTFG |
| Description conventions | rda |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | TS1960 |
| Item number | .T653 2017 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 664.9 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Toldrá, Fidel, |
| Relator term | editor. |
| 245 10 - TITLE STATEMENT | |
| Title | Advanced Technologies for Meat Processing, Second Edition / |
| Statement of responsibility, etc | editors, Nollet, Leo M. L. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | Second edition. |
| 264 #1 - | |
| -- | Boca Raton, FL : |
| -- | CRC Press, |
| -- | 2017. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource |
| 336 ## - | |
| -- | text |
| -- | rdacontent |
| 337 ## - | |
| -- | computer |
| -- | rdamedia |
| 338 ## - | |
| -- | online resource |
| -- | rdacarrier |
| 490 0# - SERIES STATEMENT | |
| Series statement | Food Science and Technology |
| 505 00 - FORMATTED CONTENTS NOTE | |
| Title | chapter 1 Genetically Modified Farm Animals: Control and Traceability / |
| Statement of responsibility | Antoon Lievens -- |
| Title | chapter 2 Hyperspectral Imaging Technique for Online Monitoring of Meat Quality and Safety / |
| Statement of responsibility | Jun-Li Xu -- |
| Title | chapter 3 Raman Spectroscopy for Predicting Meat Quality Traits / |
| Statement of responsibility | Stephanie M. Fowler -- |
| Title | chapter 4 Real-Time PCR for the Detection of Pathogens in Meat and Meat Products / |
| Statement of responsibility | Alicia Rodríguez -- |
| Title | chapter 5 Sensors and Biosensors for Meat Safety: Recent Advances in Nanotechnology Integration / |
| Statement of responsibility | Rosa Pilolli -- |
| Title | chapter 6 Meat Decontamination by Irradiation / |
| Statement of responsibility | Dong U. Ahn -- |
| Title | chapter 7 Advances in High Hydrostatic Pressure for Meat and Meat Processing / |
| Statement of responsibility | Sencer Buzrul -- |
| Title | chapter 8 Hydrodynamic Pressure Processing to Improve Meat Quality and Safety / |
| Statement of responsibility | Tomás Bolumar -- |
| Title | chapter 9 Emerging Technologies for the Meat Processing Industry / |
| Statement of responsibility | Kumari Shikha Ojha -- |
| Title | chapter 10 Reduction of Contaminant’ Content in Processed Meats / |
| Statement of responsibility | Peter Šimko -- |
| Title | chapter 11 Nutrigenomics in Food-Producing Animals / |
| Statement of responsibility | Werner G. Bergen -- |
| Title | chapter 12 Bioactive Properties of Peptides Generated from Meat Proteins / |
| Statement of responsibility | Keizo Arihara -- |
| Title | chapter 13 New Approaches for the Development of Functional Meat Products / |
| Statement of responsibility | Francisco Jiménez-Colmenero -- |
| Title | chapter 14 Salt Reduction in Processed Meats / |
| Statement of responsibility | Fidel Toldrá -- |
| Title | chapter 15 Fat Reduction in Processed Meats / |
| Statement of responsibility | Marise A. Rodrigues Pollonio -- |
| Title | chapter 16 Processing of Nitrite-Free Cured Meats / |
| Statement of responsibility | Fereidoon Shahidi -- |
| Title | chapter 17 Proteomic Tools for Improved Processing of Dry-Cured Meats / |
| Statement of responsibility | Leticia Mora -- |
| Title | chapter 18 The Use of Bacteriocins against Meat-borne Pathogens / |
| Statement of responsibility | Carmen A. Campos -- |
| Title | chapter 18 5 Overview of Actual Industrial Applicationand Regulatory Aspects -- |
| -- | chapter References -- |
| -- | chapter 19 Functionalities of Meat Bacterial Starters / |
| Statement of responsibility | Régine Talon -- |
| Title | chapter 20 Modified Atmosphere Packaging / |
| Statement of responsibility | Joseph G. Sebranek -- |
| Title | chapter 21 Nanotechnology-Based Packaging Materials for Fresh and Processed Meats / |
| Statement of responsibility | Brandon Guild. |
| 520 2# - SUMMARY, ETC. | |
| Summary, etc | "Comprehensive and authoritative, Advanced Technologies for Meat Processing, Second Edition continues to present developments in the quality, analysis, and processing of meat and meat products. The new edition features 9 new chapters. Three chapters describe Hyperspectral techniques and Raman spectroscopy for analyzing meat quality and the use of nanosensors for detecting pathogens. Two chapters cover the drive for salt and fat reduction in processed meats. Two chapters discuss the use of proteomic techniques in meats and processed meats. Finally, new packages making use of nanomaterials and methods for identifying and reducing contaminants in processed meats constitute the last 2 chapters."--Provided by publisher. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat industry and trade. |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Agriculture |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | AGRICULTUREnetBASE |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Food Engineering |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | FOODnetBASE |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Meat & Poultry |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | SCI-TECHnetBASE |
| 650 04 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | STMnetBASE |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Nollet, Leo M. L., |
| Relator term | editor. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Display text | Print version: |
| International Standard Book Number | 9781498754590 |
| Record control number | (DLC) 2017012703 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | https://www.taylorfrancis.com/books/9781315152752 |
| Public note | Click here to view. |
No items available.